Portobello and Asparagus Salad

Ingredients
4 large portobello mushrooms, stems removed
1 bunch fresh asparagus, tough ends removed
1 pint grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 pound penne pasta, cooked
Seasoning, recipe follows

Directions
Remove stems from portobello mushrooms.
Brush mushrooms, asparagus and tomatoes with olive oil.
Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally.
Cut mushrooms into thin strips; place in a medium bowl.
Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally.
Cut asparagus into 2 inch lengths; add to mushrooms in bowl.
Grill tomatoes, cut side down, over medium heat for 3 minutes.
Add to mushrooms and asparagus and toss in the pasta.
Drizzle with lemon juice and olive oil.
Sprinkle with seasoning, tossing gently to coat.

Seasoning:
1 teaspoon salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes

Combine all ingredients in a bowl and transfer to an airtight container.
Store in a cool, dry place up to 6 months.